Blueberry-Coconut Mini Hand Pies

Blueberry-Coconut Mini Hand Pies from Very Culinary

by Amy on August 19, 2013 · 3 comments

My blogging buddy, Betsy of JavaCupcake, is getting ready to say goodbye to her husband. He’s being deployed for 9 months. 9 months, friends. I whine and complain when Paul has to travel for 5 days. Tell me that’s not a big, fat dose of perspective. 

Needless to day, Betsy isn’t exactly in the mood for baking, photographing, and writing right now. So she asked me to help her out.

Blueberry-Coconut Mini Hand Pies from Very Culinary

I love pie – probably as much as Betsy loves cupcakes – all restraint is out the window if it’s sitting in front of me. And I make no apologies for that! Cream pies and fruit pies are among my favorites and I find anything in mini form or portable makes me uber happy.

So I made blueberry hand pies for you today.

Blueberry-Coconut Mini Hand Pies from Very Culinary

Using pre-made pie crust makes these ridiculously easy, but you could certainly use your own. Either way, sweet and delicious!

Blueberry-Coconut Mini Hand Pies
Makes 12
Prep time: 20 minutes
Cook time: 30 minutes

• 1 1/2 cups fresh blueberries
• 1/3 cup shredded coconut
• 1 tablespoon corn starch
• 1/4 teaspoon salt
• 1 tablespoon lemon juice
• 1 large egg
• splash of milk
• 2 pie crusts from 1 Pillsbury box (14 ounce)
• turbinado sugar

Preheat oven to 375 degrees. Line a cookie sheet with parchment paper.

In a small bowl, toss together the blueberries, coconut, corn starch, salt, and lemon juice. In another small bowl beat the egg and milk together.

Sprinkle some flour on a large cutting board and carefully unroll one of the pie crusts and place on board. With scissors or pizza cutter, trim the rounded edges. Then cut into 6 equal rectangles. Place a tablespoon of the blueberry mixture on one end; brush edges with the egg wash and fold top half over the fruit to enclose. Using a fork, press to seal.

Transfer pies to the parchment paper, about 2 inches apart. Brush the tops with the egg wash, sprinkle with the turbinado sugar, and slice two small vents in the tops. Bake for 30-35 minutes until golden brown. Serve warm or at room temperature.

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{ 3 comments… read them below or add one }

Stephanie August 20, 2013 at 3:27 pm

I’m with you, I basically die when Billy is gone for more than a few days. Number one reason I could never be a military wife. It was certainly very awesome of you to be the first guest post over at Java Cupcake, though! And the mini hand pies are just adorable and mouthwatering!


Joanne August 19, 2013 at 8:32 pm

Aww so sweet of you to write a post for her! And such cutie little pies! Off to check you out!


Betsy @JavaCupcake August 19, 2013 at 7:29 am

<3 Much love to you, Amy! Thank you for the kind words, love and amazing recipe!


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